Executive Chef

Job Summary

Executive Chef – Multi Award Winning 5
* Hotel, Top High End Fine Dine Restaurant. Polokwane, Limpopo. We are looking for an experienced Hotel Executive Chef to oversee the culinary operations of the hotel, responsible for menu planning, food preparation, and kitchen management. The role includes overall management of the Main Kitchen and Additional Kitchens, menu planning and development, accommodation of dietary requirements and allergies, preparation and presentation of high-quality guest meals and staff meals, training and supervision of kitchen staff, and ensuring compliance with all food safety, hygiene, health and safety legislation.

• Overall management of the Main Kitchen and Additional Kitchens.
• Menu planning and development, including accommodation of dietary requirements and allergies.
• Preparation and presentation of high-quality guest meals and staff meals.
• Training, supervision, performance management, and discipline of kitchen staff in line with company policies.
• Creating a respectful, productive, and positive working environment.
• Solving problems in a kind, productive and uplifting manner – no screaming, shouting, swearing or derogatory behaviour.
• Ensuring compliance with all food safety, hygiene, health and safety legislation.
• Maintaining cleanliness and organisation of all kitchen, storage, and scullery areas.
• Management of Food production for Conferences, Banqueting as well as weddings.
• Strong leadership, creativity, and organizational skills.
• Stock Control:
  Managing stock control, ordering, stock takes, and minimising food wastage.
• Managing kitchen budgets and controlling food costs.
• Ensuring all kitchen equipment is maintained in good working order.
• Preparing duty rosters and managing staffing requirements.
• Guest Relations:
  Liaising effectively with Front of House to ensure seamless service delivery.
• Engaging with guests to ensure satisfaction and address feedback professionally.

• Proven experience (5 years) as a Head Chef in a high-end lodge, hotel, or restaurant environment.
• Relevant professional culinary qualification.
• Strong leadership, organisational, and people management skills.
• Sound knowledge of South African food safety, hygiene, and labour legislation.
• Experience with kitchen administration, stock control, and budgeting.
• Excellent communication and interpersonal skills.
• Ability to work under pressure in a fast-paced hospitality environment.
• Commitment to professional conduct, teamwork, and company values.
• Food Portfolio is required.

Salary: R 35 000 Negotiable - Monthly.

Please note:

While all applications are valuable, we’ll reach out directly to candidates who best meet the client’s requirements.